This St. Patrick’s Day, break away (or add) to your traditional Corned Beef & Cabbage menu and add a little green to brighten it up!
On this episode I am featuring Pea & Walnut Pesto w/ Linguine, topped with crispy bites of pancetta. The bright green hue of the peas give this dish it’s St. Patrick’s color with a bright and sweet flavor of the peas, backed with the richness of the walnuts, olive oil and crispy pancetta.
Then for dessert, get yourself a Kiwi Sorbet! Flecked with speckles of black from the seeds, this dessert is fun, healthy and beautiful neon green color.
Pea & Walnut Pesto Linguine
2 cups of peas – thawed
1 cup of walnuts – roughly chopped
3-4 cloves of garlic
1 tsp of Kosher salt
Pinch of freshly ground black pepper
1 cup of extra virgin olive oil
1 TBL of lemon juice
1/2 cup of shredded Parmesan cheese
8 oz of Pancetta – diced
1 lb of Linguine pasta – Al dente
In a pot with hot boiling water, cook the linguine with about 1 tablespoon of salt until al dente, and set aside.
In a food processor, pulse the peas and garlic together and process for about 30 seconds. You will need to scrape the sides of the bowl and process again.
Add the roughly chopped walnuts and pulse again, scrapping the sides of the bowl. Process for another 15-20 seconds.
Add the salt, pepper and lemon juice and process while slowly drizzling the olive oil.
Add the Parmesan cheese and process again. Add extra oil if the pesto is too pasty. Set aside.
In a large skillet. brown the pancetta and drain on paper towels.
In a large bowl, mix the linguine and pesto together. Add half a ladle of pasta water and mix thoroughly. Sprinkle the top with the crispy diced panetta and serve.
10 Fresh Kiwis – peeled
1/2 cup Simple Syrup
1/2 tablespoon Fresh Lemon Juice
1 teaspoon Vanilla Extract
Blend all the ingredients together until smooth.
Taste for sweetness.
Follow ice cream manufacturer instructions. Freeze for about 4 hours.